We knew the Chef of the Intuition already from his previous restaurant in Coutances, and knew before coming that we would not be disappointed. But we found an even better and more creative composition of the meal than before. Specifically, combination of ingredients like hazelnuts to accompany a mullet fish, rhubarb to come with the veal or the cheese course with entirely grated Tomme surprised and proofed to be excellent combinations. We will definitely return to taste more of Intuition!
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